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Jellied Chicken

Goulash.Chefs's picture
  Chicken 4 Pound
  Salt To Taste
  Lard 1 1⁄2 Ounce
  Onions 4 Ounce
  Red paprika To Taste
  Gelatine 1⁄2 Ounce

After cleaning the chicken, cut into pieces, wash well and put on a sieve to dry.
Fry the chopped onion, then add red paprika, mix and add the chicken, salt and cook until tender, under cover over a slow heat.
Add a little water from time to time as the juice from the chicken evaporates.
When the chicken becomes tender, remove it from sauce, take out the bones, put on a deep dish, decorate with tomato and green paprika and put in a cold place.
Add the gelatine, previously soaked in water, to the sauce, dilute with 1/2 pt. of water, season and bring to boil.
Then strain it, allow to cool and pour over the cold chicken.

Recipe Summary

Side Dish

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Average: 4.5 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3855 Calories from Fat 2198

% Daily Value*

Total Fat 244 g374.9%

Saturated Fat 74.1 g370.5%

Trans Fat 0 g

Cholesterol 1256 mg418.7%

Sodium 1599.7 mg66.7%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2.3 g9.2%

Sugars 4.9 g

Protein 381 g762.5%

Vitamin A 46.5% Vitamin C 15.2%

Calcium 23.5% Iron 83.2%

*Based on a 2000 Calorie diet


Jellied Chicken Recipe